Roll, garlic
Common food
Photo: Wikipedia
A soft, fluffy bread roll infused with the pungent, savory aroma of garlic, often featuring a golden, buttery crust. The texture is typically light and airy inside with a slightly crisp exterior. Nutritionally, it's a carbohydrate-dense food, providing quick energy with moderate protein and low fat.
Calorie split: 14% protein · 67% carbs · 19% fat
↓ Full nutrition💚 Why it's loved
People love it for the irresistible combination of warm, yeasty bread and the aromatic, slightly spicy kick of garlic. It's a versatile staple that complements everything from pasta dishes to soups and salads.
⚠️ Watch-outs & how to enjoy it better
The high refined carbohydrate content can cause rapid blood sugar spikes, making it less ideal for those managing diabetes. It may also be high in sodium depending on the recipe. To counteract this, pair it with a protein (like grilled chicken) or healthy fat (like avocado) to slow digestion, and opt for a smaller portion.
Key benefits
- Provides quick-release energy from its carbohydrate content.
- Contains allicin from garlic, which has antioxidant properties.
- Offers a modest amount of plant-based protein.
- Can be a source of dietary fiber if made with whole grains.
- Enhances the palatability of meals, aiding in enjoyment.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The signature garlic flavor in rolls often comes from a compound called allicin, which is only formed when garlic cloves are crushed or chopped, not when they are whole.
Full nutrition (USDA data · scales with serving)
| Water | 28.6 g |
| Energy | 309 kcal |
| Protein | 10.8 g |
| Total lipid (fat) | 6.4 g |
| Carbohydrate, by difference | 51.9 g |
| Fiber, total dietary | 2.0 g |
| Total Sugars | 5.5 g |
| Calcium, Ca | 178 mg |
| Iron, Fe | 3.7 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 122 mg |
| Potassium, K | 140 mg |
| Sodium, Na | 465 mg |
| Zinc, Zn | 0.99 mg |
| Copper, Cu | 0.14 mg |
| Selenium, Se | 26.7 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.52 mg |
| Riboflavin | 0.37 mg |
| Niacin | 5.3 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 101 ug |
| Folic acid | 71.0 ug |
| Folate, food | 30.0 ug |
| Folate, DFE | 149 ug |
| Choline, total | 14.6 mg |
| Vitamin B-12 | 0.13 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 13.0 ug |
| Vitamin E (alpha-tocopherol) | 0.28 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 10.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.78 g |
| SFA 18:0 | 0.53 g |
| Fatty acids, total monounsaturated | 1.9 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 1.8 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.5 g |
| PUFA 18:2 | 2.3 g |
| PUFA 18:3 | 0.22 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 4.0 mg |
Amino acid profile (per 100g)
Estimated from Candies, TOOTSIE ROLL, chocolate-flavor roll — USDA does not publish this profile for Roll.
| Tryptophan | 0.19 g |
| Threonine | 0.04 g |
| Isoleucine | 0.06 g |
| Leucine | 0.11 g |
| Lysine | 0.09 g |
| Methionine | 0.01 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.05 g |
| Tyrosine | 0.02 g |
| Valine | 0.08 g |
| Arginine | 0.06 g |
| Histidine | 0.03 g |
| Alanine | 0.06 g |
| Aspartic acid | 0.20 g |
| Glutamic acid | 0.28 g |
| Glycine | 0.05 g |
| Proline | 0.03 g |
| Serine | 0.08 g |
| Hydroxyproline | 0.00 g |
FAQ
How does the garlic flavor get into the roll?
It's typically incorporated by mixing minced garlic or garlic powder into the dough, or more commonly, by brushing the baked roll with a mixture of melted butter, minced garlic, and herbs.
Is garlic roll the same as garlic bread?
Not exactly. Garlic bread is usually made from a sliced loaf (like a baguette) spread with garlic butter. A garlic roll is a distinct, individual bread roll that has garlic as a key flavor component in its dough or topping.
Can I make garlic rolls healthier at home?
Yes. Use whole wheat flour for added fiber, reduce the butter or use olive oil, and incorporate fresh herbs for flavor instead of extra salt. Baking them at home also allows you to control portion size.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.09 kcal/g · 14% calories from protein · 2.0 g fiber · 5.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.32 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.